The color of this healthy soup is just beautiful. It is a bright emerald green, hence the name. I like using precut fresh spinach from the bag. I grab a handful at a time, gather it together, and coarsely chop it with a knife. It takes no time at all to prepare.
- Cook Time
- Prep Time
- 6-8 ServingsServings
- 1 tablespoon olive oil
- 2 leeks, white and light green parts thinly sliced, discarding the rest
- 2 garlic cloves, chopped
- 3 cups vegetable or chicken stock
- 1 1/2 pounds fresh spinach, stems removed and coarsely chopped
- 1 cup loosely packed fresh dill, stems removed
- 1/2 teaspoon salt
- 1/4 teaspoon freshly ground white pepper
- 1 cup nondairy creamer or soymilk
- cayenne pepper
In a large soup pot, heat the oil over medium-high heat. Sauté the leeks and garlic for 2-3 minutes, stirring frequently. Add the stock and bring to a boil.
Add the spinach, dill, salt, and white pepper. Cover and cook 5-6 minutes or until the spinach is very soft.
Transfer to a food processor or blender and process until smooth. You can also use an immersion blender in the pot. Return to the pot and bring to a gentle boil over medium heat for 5 minutes. Reduce the heat and add the creamer or soy milk. Heat thoroughly, gently stirring. Do not bring to a boil.
After you ladle out each portion, sprinkle each bowl with the cayenne for flavor and color.